A tasty and light vegan gluten free macaroon recipe, using dark organic chocolate chocolate to sweeten the deal….
As we get closer to Christmas I start craving wintery treats. You may think that’s odd because I live in Sydney where Christmas is in the middle of summer, but I’m from Croatia and am still used to November and December bringing snow and delicious, wintery flavours.
I absolutely adore a sweet gingerbread cake and while I usually make it as an upside down pear and ginger cake I had pears that were very soft and baking them would destroy them completely. I decided to do a ginger cake with a fresh pear garnish and a sweet caramel topping. It turned out very delicious, I’m secretly thinking about one more piece…. just one more! If you like a sweet treat you will love this vegan gluten free ginger cake recipe.
Vegan gluten free chickpea cacao cookies? Yes you read that right! A cookie with chickpeas. Lord have mercy!
It’s my birthday today and since I’m not a sweet tooth I didn’t really want cake. All I wanted was a plate of my late Nonna’s luleki.
Luleki are basically gnocchi that are rolled into oblong shapes and panfried (instead of roundish shape and boiled in salt water). The dough is exactly the same as gnocchi but the panfrying gives them a naughty comfort food quality. These luleki are vegan and gluten free.
Delicious, light and oh so easy, this zucchini fritter recipe is vegan and gluten free.
A delicious, light buckwheat pancake recipe served with a warm fresh apple berry compote.
Ever since my favourite gluten free bread brand started adding eggs into their recipe I’ve been thinking about making my own. I’ve been wanting to create something with my favourite flours. This vegan gluten free bread recipe uses buckwheat, millet, chickpea and coconut flour to achieve an airy, flavoursome bread.
This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.
This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!
The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!